Addison Restaurant Review

: Addison sits regally overlooking the verdant fairways of The Grand Del Mar resort. Soft lighting, professional service, fine cuisine and opulent décor make for a sensory evening. Thoughtful attention to detail can be found in every corner, from the 22-carat gold leaf etchings in the ironwork to the inlaid limestone and aubergine marble flooring. Thanks to his dedication and research through his personal collection of vintage cookbooks, executive chef William Bradley continues to create innovative recipes. Guests are invited to tailor their own four-course tasting ($98) or opt for Carte Blanche where Bradley orchestrates seven courses with an element of surprise ($175). A ten-course Le Menu Gourmand is also available ($235). Dishes pay respect to the purveyors, built around whatever produce is at its peak, shifting both seasonally and perhaps weekly. Paired with a Champagne specially made for the restaurant could be an amuse bouche of verjus consommé with saffron and sultanas. The meal might continue with Kumamoto oysters, preserved lemon, horseradish and watercress; French pumpkin velouté; Kobe beef short rib complemented by mushroom gratin and potato croustillant; and a galette au chocolat with mint chip ice cream and chocolate mousse. The cheese cart, featuring a simple but attractive and fragrant assortment, is yet another highlight of the experience. Wine director Elizabeth Huettinger oversees the 37,000-bottle wine collection. Options may range from Austria’s 2006 Loimer "Lois" at $45 all the way up to a 1982 Château Pétrus just shy of $13,000. Corkage is $50 for the first bottle, with subsequent bottles requiring an additional purchase from the wine list plus corkage fee.